Bison Puffs

27 Feb

I needed a heavy hors d’oeuvre for a neighborhood gathering and I wanted to create something more heavy than hors d’oeuvre, if you get my drift. Enter the Bison Puff. Lean, delicious meat wrapped in the buttery goodness of puff pastry and baked. I backed off the hot spices to allow for the gentler pallets of my neighbors. Personally, I would double the Tabasco and maybe shake in some crushed red pepper for a good time. As is, this recipe is flavorful without too much kick. Yields 32 pieces.


1 tablespoon olive oil, or just enough to coat the bottom of the pan
4 scallions, sliced (include some of the greens)
1 celery stalk, diced
2 garlic cloves, diced
1 tablespoon fresh cilantro, diced
1 lb ground bison
1/2 teaspoon Tabasco
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/4 teaspoon salt
1 teaspoon pepper
2 sheets of puff pastry
1 egg and 1/2 teaspoon water, beaten
1/4 cup flour


Heat the olive oil over medium/medium low heat. Sauté onions, celery, garlic and cilantro until onions are bright green, about a minute or so. Remove to a bowl with a slotted spoon, reserving the oil in the skillet for the bison. In a bowl, combine bison, Tabasco, Worcestershire, paprika, salt and pepper. Brown the bison, probably about 3 minutes. (Note: I have skipped the bowl step and done my combination in the skillet.) Add back the onion mixture and sauté another 30 seconds. Remove from heat and set aside. If you have chosen a different meat such as hamburger, you may need to drain the meat at this point.

Preheat your oven to 450 degrees. On a lightly flowered surface, roll out one sheet of puff pastry until it measures about 12 inches square. Cut into 16 equal squares (4 across and 4 down.) Add a teaspoon of meat to the center of the square and bring opposing corners together, pinching the dough closed at the top. (It will look like a won ton.)

Pinch closed the seams to keep the pastry from popping open in the oven. Repeat with second sheet.

On a baking sheet lined with parchment paper, place puffs about an inch apart. Brush the tops with egg wash and bake for 15 minutes or until the tops are golden brown.

TIP: If you’d like a larger serving with dinner, cut your pastry sheet into 9 equal squares. Leftover meat would be great in tomorrow morning’s scrambled eggs, or freeze to use the next time you make pizza.




Baked Bison Puffs


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